Publikationen, an denen er mitarbeitet Laura Buendía Moreno (11)

2020

  1. Active cardboard box with a coating including essential oils entrapped within cyclodextrins and/or hallosyte nanotubes. A case study for fresh tomato storage

    Food Control, Vol. 107

  2. Active cardboard box with smart internal lining based on encapsulated essential oils for enhancing the shelf life of fresh mandarins

    Foods, Vol. 9, Núm. 5

  3. Active cardboard box with smart internal lining based on encapsulated essential oils for enhancing the shelf life of refrigerated fresh nectarines

    X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío. CYTEF 2020

  4. Map packaging with essential oils vapours increases the quality and shelf life of refrigerated breaded meat products

    X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío. CYTEF 2020

  5. Nueva caja de cartón activa antimicrobiana para alargar la vida útil de tomates frescos envasados a granel

    Proceedings of the 8th Workshop on agri-food research. WIA.19

  6. When salmon is stunned using nanoencapsulated anaesthetic, and it is cold stored in ice including nanoencapsulated essential oils, the quality and shelf-life increase

    X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío. CYTEF 2020

2019

  1. Desarrollo de un envase de cartón activo antimicrobiano que incluye agentes antimicrobianos naturales encapsulados, para el envasado a granel de tomates y pimientos frescos

    Proceedings of the 7th Workshop on Agri-Food Research. WIA. 18

  2. Effects of an Active Cardboard Box Using Encapsulated Essential Oils on the Tomato Shelf Life

    Food and Bioprocess Technology, Vol. 12, Núm. 9, pp. 1548-1558

  3. Fresh culinary herbs decontamination with essential oil vapours applied under vacuum conditions

    Postharvest Biology and Technology, Vol. 156

  4. Innovative cardboard active packaging with a coating including encapsulated essential oils to extend cherry tomato shelf life

    LWT, Vol. 116

  5. The treatment with vapors of essential oils in the vacuum cooling has a significant effect on surface microbial decontamination of fresh vegetables

    Refrigeration Science and Technology